Directions

In small saucepan, reduce cooking wine to about½ cup. Mix with barbecue sauce and set aside.

Toss diced turkey with 1 tablespoon of sauce in a bowl and set that mixture aside.

Heat oil and sauté onion and zucchini about 3 minutes over high heat. Season with garlic salt and remove from heat; mix in Parmesan cheese. Set aside. In small bowl, mix Gouda and fontina cheeses together and set aside.

Spread each flatbread with an even layer of barbecue sauce. Top each with 1 cup cheese and half the zucchini and turkey mixtures.